This Easy Peach and Raspberry Cobbler is a fruity delight! Juicy peaches and tangy raspberries come together under a warm, biscuit topping that bakes to golden perfection.
It’s perfect for a cozy dessert or a sweet treat at any gathering. I like to serve mine warm with a scoop of ice cream on top—because who can resist that combo? 🍑🍦
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star of this dish! If they’re out of season, canned peaches can work too. Just drain them well and reduce the sugar a bit since they’re often sweetened.
Raspberries: Fresh raspberries add a nice tanginess. If you can’t find fresh ones, frozen raspberries will do, but use them straight from the freezer without thawing for best results.
Sugar: The sugar not only sweetens but also helps draw out the juices from the fruit. For a healthier twist, you can use coconut sugar or a sugar substitute, but keep in mind it may alter the flavor a little.
Butter: Cold unsalted butter is key for a flaky topping. If you prefer, you can substitute it with coconut oil or vegan butter for a dairy-free option.
Flour: All-purpose flour is traditional for the biscuit topping. If you’re gluten-free, try a 1:1 gluten-free flour blend instead.
How Do You Make the Biscuit Topping Fluffy and Tender?
Getting the biscuit topping just right can be tricky but follow these simple steps!
- Use chilled butter. This keeps the topping flaky. Cut it into small pieces and blend until it resembles coarse crumbs.
- Mix gently. When you add boiling water and vanilla, stir just until combined. Overmixing can make the topping tough.
- Leave some space between the dollops of biscuit dough on the fruit. This helps it cook evenly and forms a beautiful crust.
Bake until golden brown. Keep an eye on the cobbler. If it starts browning too quickly, you can tent it with foil to prevent burning.
Enjoy creating this delightful cobbler, and don’t forget to pair it with vanilla ice cream for a delicious finish!
Easy Peach and Raspberry Cobbler
Ingredients You’ll Need:
For the Fruit Filling:
- 3 cups fresh peaches, sliced (about 4-5 peaches)
- 1 1/2 cups fresh raspberries
- 3/4 cup granulated sugar, divided
- 1 tablespoon lemon juice
For the Biscuit Topping:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup boiling water
- 1 teaspoon vanilla extract
For Serving:
- Optional: powdered sugar for dusting
- Vanilla ice cream, for serving
Time Needed:
This delicious cobbler will take about 15 minutes to prepare and around 25-30 minutes to bake. So, you can expect a total of about 45 minutes before you can dig in. Perfect for a quick dessert!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, make sure your oven is preheated to 425°F (220°C). A hot oven is key for a crispy topping!
2. Prepare the Fruit Filling:
In a mixing bowl, combine the sliced peaches, fresh raspberries, 1/2 cup of the granulated sugar, and lemon juice. Toss everything gently to coat the fruit evenly. Once mixed, transfer this delicious fruit mixture into a greased 8-inch square baking dish or something similar.
3. Mix the Biscuit Topping:
In another bowl, whisk together the flour, baking powder, salt, and the remaining 1/4 cup of sugar. This will be the base for your biscuit topping.
4. Cut in the Butter:
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. This is what will keep your topping light and fluffy!
5. Combine with Wet Ingredients:
Next, stir in the boiling water and vanilla extract just until everything comes together into a batter. Be careful not to overmix—just a few stirs will do!
6. Assemble the Cobbler:
Drop spoonfuls of the biscuit dough evenly over the fruit mixture. It’s okay if some of the fruit is exposed; that will help them caramelize and add flavor!
7. Bake:
Place the baking dish in the preheated oven and bake for about 25-30 minutes. You’ll want the topping to be golden brown and the fruit to be bubbly. Your kitchen will smell amazing!
8. Cool and Dust:
Once done, remove from the oven and let it cool slightly. If you like, dust the top with powdered sugar to add a little extra sweetness.
9. Serve and Enjoy:
Serve your cobbler warm, topped with a generous scoop of vanilla ice cream. Enjoy the delightful mix of juicy peaches and tangy raspberries wrapped in a buttery biscuit topping!
FAQ: Easy Peach and Raspberry Cobbler
Can I Use Frozen Fruits Instead of Fresh?
Yes, you can use frozen peaches and raspberries! Just make sure to thaw them in the fridge beforehand and drain any excess liquid to prevent the cobbler from becoming too watery.
What If I Don’t Have All-Purpose Flour?
No worries! You can substitute all-purpose flour with a gluten-free flour blend or even use almond flour for a different taste. Keep in mind that the texture may vary slightly, but it will still be delicious!
How Do I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. You can reheat them in the oven at 350°F (175°C) until warmed through, or use the microwave if you prefer an easier option!
Can I Make This Cobbler Ahead of Time?
Absolutely! You can prepare the fruit filling and biscuit topping separately and store them in the fridge for up to a day. When you’re ready to bake, just assemble and pop it in the oven! This is a great way to get a head start on dessert.
